Sauté ed meat with Agrocybe aegerita
Composition:
50g of pork belly, 200g of Agrocybe aegerita, half an onion, 0g of lobster sauce10g, 20g of bean paste, 20g of ginger, garlic, 20g of red pepper, 20g of millet pepper and 20g of coriander.
Practice steps:
1. Chop coriander, shred onion, shred red pepper, slice pork belly and shred millet pepper.
2. Put water in the pot, bring to a boil, add Agrocybe aegerita, blanch 1 min, remove and drain.
3. Put oil in the pot, and pour in garlic, shredded ginger and chopped green onion, which is very fragrant.
4. Pour pork belly, stir-fry over low heat until it changes color, add lobster sauce, and pour in Agrocybe aegerita and stir-fry evenly.
5. Add bean paste, pepper and onion, stir well, then pour in red pepper and stir fry.
6. Finally, pour in coriander and salt and stir well.
Rice cooker with three cups of duck
Composition:
Half a duck, 40 grams of rock sugar, half a bowl of soy sauce, 20 grams of dried tangerine peel, half a bowl of yellow wine, half a bowl of peanut oil, 4 garlic, ginger and onion, and a proper amount of salt.
Practice steps:
1. Wash the dust on the surface of dried tangerine peel, remove the clothes and whiskers from the red onion, peel the garlic cloves, peel the ginger, wash and cut into thick slices.
2. Wash the fine hairs on the surface of the duck and take out the blood from the spine, which is the black thing. If it smells fishy, it's working. Remember to take it down, wash it and drain it.
3. In order to facilitate the cooking, the duck meat is cut in half, and the skin on the duck neck is too greasy, so don't.
4. Boil a pot of water, put the duck pieces into the pot and pour the dried tangerine peel.
5. Add 5 grams of salt and cook for about 15 minutes without cover.
6. Pick only duck pieces (not dried tangerine peel)
7. Pour peanut oil into the rice cooker. Peanut oil is rich in flavor, which makes the taste of three cups of duck more mellow. ) Then add the duck pieces.
8. Pour in ginger slices, garlic and shallots, and pour in rock sugar.
9. Add Huang Lao wine (use low-alcohol rice wine instead of Huang Lao wine) and then pour in soy sauce.
10. Turn on the power of the rice cooker and select the cooking mode for 45 minutes.
1 1. Turn over halfway to make sure the color is even and the duck tastes more thoroughly.
12. After the cooking procedure, take out the duck pieces, pour the soup left in the pot on them, and cut them into pieces or chew them roughly at will.
Stir-fried vegetables with Sam sun
Composition:
200g leek, mung bean sprouts 150g, Flammulina velutipes 150g, soy sauce and salt.
Practice steps:
1. Wash leeks, cut into small pieces and put them in a bowl. Wash Flammulina velutipes and mung bean sprouts for later use.
2. First pour mung bean sprouts and Flammulina velutipes into a pot of hot oil and stir fry for a while.
3. Wait until the mung bean sprouts and Flammulina velutipes soften slightly, then pour in the leeks and stir fry together.
4. Then pour in soy sauce and salt and stir well, which is the refreshing taste of spring.
Filled pepper
Composition:
Pork belly 200g, green pepper 10, egg 1, soy sauce, oyster sauce, cooking wine, pepper powder, water starch, sugar, salt and edible oil.
Practice steps:
1. Wash the meat and chop it into minced meat. Put minced meat into a large bowl, add all seasonings except starch (one egg, 1 teaspoon soy sauce, appropriate amount of salt, a little pepper powder (thirteen spices or five spices are acceptable) and 10g starch), and stir evenly in one direction.
2. Then add dry starch and stir well.
3. Cut off the pepper handle with scissors, cut it in half from the middle, and remove the seeds inside. If the pepper is small, just hold the pepper handle, press it in, and then drag it to remove the pedicle and the seed pulp inside.
4. Put the prepared meat stuffing into the pepper with chopsticks.
5. When you are finished, put them all in a deep plate.
6. Put in a steamer, put 1 tbsp of light soy sauce, 2 tbsp of oyster sauce, 1 tbsp of sugar, 1 tbsp of cooking wine and 1 tbsp of clear water in a small bowl, mix well, pour over the peppers in the dish, and steam over medium heat after boiling 10 minute.
7. Take out the steamed peppers and put them neatly on a clean plate. Pour the steamed soup into a wok (you can add a few pieces of dried red pepper if you like spicy food), pour in water starch and bring to a boil. Turn off the heat when it is slightly thick, sprinkle a little cooking oil and mix well. You can have more soup, and bibimbap is delicious.
8. Pour the cooked soup on the steamed pepper.
Saute pumpkin
Composition:
250g of pumpkin, 5g of onion, 5g of ginger, 5g of salt, 5g of water and 5g of edible oil.
Practice steps:
1. Chop onion, slice ginger, peel pumpkin and slice.
2. Pour oil into the pan, add chopped green onion, ginger slices and pumpkin, and stir well.
3. Add salt and water, stir well and cook over medium heat.